Lentil & Escarole Soup - Martha Stewart Liv Recipe




Lentil & Escarole Soup - Martha Stewart Liv Ingredients

1 tbsp unsalted butter
1/2 medium onion, finely chopped
1 small clove garlic, finely chopped
1 small carrot, coarsely chopped
1/4 cup french green lentils
1 bay leaf
2 whole canned tomatoes, drained, see, ded, and coar
1 1/2 tsp salt
1/8 tsp freshly ground pepper
2 slices italian bread, cut into 1/4-, inch cubes
1/2 head escarole, cut crosswise into 1, -inch strips
2 tsp extra-virgin olive oil

A Recipe for
Lentil & Escarole Soup - Martha Stewart Liv

 

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Food Tip
Cook beef in nonstick pans. If needed, use cooking sprays instead of oil or butter.



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Food Tip
Try basting or searing beef with stock or broth instead of oil.




Food Tip
Roast, bake, grill, braise, broil or stir-fry more often. Fry less often.


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Food Tip
It's easy to create tasty sauces for beef roasts. Simply add stock or broth into pan juices and thicken by boiling rapidly for a few minutes. Season with herbs and a touch of wine.




Lentil & Escarole Soup - Martha Stewart Liv

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Lentil & Escarole Soup - Martha Stewart Liv Directions

1. In a stockpot, melt butter over medium heat. Add onion, garlic, and
carrot and saute until tender, about 5 minutes. Add lentils, bay leaf,
tomatoes, salt, pepper, and 5 1/2 C water. Bring to a boil, reduce
heat, and simmer until beans are tender, about 40 minutes.

2. Meanwhile, heat oven to 425F. Toast bread cubes on a bakingd
sheet, turning occasionally until golden brown, about 7 minutes.

3. Add escarole to soup and cook for 5 minutes more. Adjust
seasonings and serve in 4 bowls topped with croutons and olive oil.

Martha Stewart Living/October/94 Scanned & edited by Di Pahl & <gg>

Serves: 4

 

 

 

 

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